Description
A rich and creamy chicken pasta dish made easy in a crockpot, perfect for busy weeknights or family dinners.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 2 cups chicken broth
- 1 cup grated Parmesan cheese
- 1 package (8 oz) cream cheese, cubed and softened
- 1 tbsp minced garlic
- 12 oz pasta (penne, rotini, or your favorite)
- ½ cup heavy cream or half-and-half
- Optional: chopped parsley or extra Parmesan for garnish
Instructions
- Place the chicken breasts inside your crockpot. Season them with garlic powder, onion powder, salt, and black pepper.
- Pour the chicken broth over the chicken, then sprinkle the grated Parmesan cheese, cubed cream cheese, and minced garlic on top.
- Cover the crockpot and set it to cook on low for 4-5 hours or on high for 2-3 hours until the chicken is tender and easily shredded.
- Once cooked, shred the chicken using two forks while still in the crockpot and stir it into the creamy sauce.
- Cook the pasta according to the package instructions. Drain it and then transfer the cooked pasta into the crockpot.
- Stir in the heavy cream (or half-and-half) until everything is combined and creamy.
- Serve warm, garnished with extra Parmesan or chopped parsley if desired.
Notes
Don’t skip the seasoning for enhanced flavor. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 240
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg